About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Spinach Sauce with Ricotta and Ham | Main | Peas, Peppers, and Prosciutto Sauce with Cream »

Peas, Bacon, and Ricotta Sauce

When my husband, Michael heard that I would be making a pasta dish with ricotta, peas and bacon he nearly swooned. He is addicted to good ricotta and will eat it in any number of dishes, some of which I haven’t been willing to try. This one sounded great, though, and it turned out to be my new favorite.

This was such a simple recipe, but the flavor was incredible. I cooked bacon in a small skillet until it was brown but not crisp. I then added the peas and cooked them for a couple of minutes. I then set this aside. In a bowl I added the ricotta and crumbled it up with some butter. I then drained the pasta and mixed it directly into the bowl with the ricotta. Then I mixed in the peas and bacon. Finally, I topped this with grated parmigiano-reggiano and enjoyed! Michael practically licked his plate.

10Beth1.jpg


Oh, and as you can tell by the picture the pasta that I used is a campanelle noodle. This is one of my favorite cuts, but that isn’t the reason I ended up using it. There is an old story that the wife of the handy man always has a house in need of repair, the wife of the plumber has faucets that drip incessantly, and in my case the wife of the Italian grocer never has the right cut of pasta at home. This recipe called for conchiglie, fusilli, or rigatoni. You would have thought that I would have one of those here, but no. The good news is that it turned out wonderful and the little curves of the noodle held the pieces of ricotta nicely

Comments (4)

I laughed when you called this your new favorite. A frequent comment with us ... whichever recipe we are each doing on a particular day seems to become our new favorite, doesn't it?

As far as being the wife of an Italian Grocer goes ... In the old days, you would have been living in the flat above the store. If you needed conchiglie, you would have sent Zach downstairs to get it for you. :)

Beth responds- Life was simpler then wasn't it!!

Beth this looks delicious. This recipe is one of our favorites, especially when fresh peas are available in our area.

My husband is at the farmers market right now! I wonder if the peas are ready this week? Hope springs eternal!

Yum!

I don't blame your husband for literally licking the plate - it looks yummy!

Marcella Hazan:

So far so good. I am really pleased. I look forward to seeing how some of the more demanding dishes that come later turn out. I root for you.

Beth responds-I have really been lucky so far and the simpler dishes have come at the right time for me personally. With my son's graduation life has been very busy lately. I really look forward to the challenges as this moves forward!

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This page contains a single entry from the blog posted on May 30, 2010 8:00 AM.

The previous post in this blog was Spinach Sauce with Ricotta and Ham.

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